Soft Thorn Bandeng Ungkep by Mama Dafzein

Ingredients

• 1 kg fresh Bandeng (milkfish), cleaned and gutted
• 10 bay leaves
• 10 kaffir lime leaves
• 2 tablespoons salt
• 2 finger-length pieces of galangal, sliced
• 5 shallots
• 5 garlic cloves
• 10 stalks lemongrass, bruised
• 1 tablespoon coriander seeds
• 1 thumb-sized piece of turmeric
• Banana leaves for lining the pot
• Water, as needed

Instructions

1. Prepare the Spice Paste: In a blender, combine the shallots, garlic, turmeric, salt, and coriander seeds. Blend until you have a smooth paste.

2. Prepare the Pot: Line the bottom of a pot with banana leaves. Layer the bay leaves, kaffir lime leaves, sliced galangal, and bruised lemongrass on top of the banana leaves.

   Related Articles

   • 
     Irresistibly Spicy Grilled Gurame: A Flavorful Indonesian Delight
   • 
     Indonesian Mackerel in Tauco Sauce
   • 
     Crispy Grouper Fillet with Homemade Teriyaki Sauce
   • 
     Indonesian Spicy Baung Fish Stew with Pineapple and Basil

3. Marinate the Fish: Rub the blended spice paste all over the Bandeng, ensuring it’s well-coated. Place the fish in the pot on top of the herb layer, then cover it with additional banana leaves, lemongrass, galangal, bay leaves, and kaffir lime leaves.

4. Add Water: Pour in just enough water to cover the fish, ensuring it is submerged. Cover the pot with a lid and cook on low heat, allowing the fish to simmer until the water is reduced and the fish is cooked through.

5. Fry the Fish: Once cooked, carefully lift the fish out of the pot. Heat oil in a pan and fry the Bandeng until it’s golden and crispy on the outside.

6. Serve: Serve the fried Bandeng hot with steaming rice, and feel free to add your favorite sambal or chili sauce for an extra kick.

Enjoy your delicious Bandeng Ungkep! Happy cooking!